|
Post by mandie68 on Aug 6, 2006 12:47:59 GMT -5
4 to 6 onions, thinly sliced (4 to 6 cups) 1 clove garlic, minced 3 Tablespoons butter or margarine 4 1/2 cups beef broth 1 1/2 teaspoons Worcestershire sauce 1/8 teaspoon pepper 6 to 8 one-inch slices French bread 6 to 8 slices Swiss or Gruyere cheese
1. In a large skillet cook onions and garlic in hot butter, covered, over medium-low heat about 20 minutes or until tender, stirring occasionally.
2. ATransfer onion mixture to a 3 1/2 to 3-quart slow cooker. Add beef broth, Worcestershire sauce, and pepper. Cover; cook on low-heat setting for 5 to 10 hours or on high-heat setting for 3 hours.
3. Before serving soup, toast bread slices. Arrange toast slices on a baking sheet and top each with a slice of cheese; broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is light brown and bubbly. Ladle soup into bowls; top with toast.
Makes: 6 to 8 servings
*** For 5 to 6-quart slow cooker use 6 to 8 thinly sliced onions, 1 clove minced garlic, 1/4 cup butter, 6 cups beef broth, 2 teaspoons Worcestershire sauce, 1/8 teaspoon pepper. Prepare as directed above, except use a very large skillet to cook onions and garlic. Makes 10 to 12 servings.
|
|